Chocolate salami log

Chocolate salami log

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*Disclaimer: This recipe is a member recipe. It has not been tested by the taste.com.au team.

The ingredient of Chocolate salami log

  1. 200g shortbread biscuits, broken into small pieces
  2. 80g pistachio nuts
  3. 80g macadamia nuts, roughly chopped
  4. 80g dried cranberries
  5. 80g Frangelico (or other liqueur)
  6. 50g unsalted butter
  7. 200g dark chocolate, broken into bits
  8. 100g icing sugar
  9. Pinch of salt
  10. 2 teaspoons vanilla extract
  11. 2 egg yolks
  12. 80g thickened cream
  13. 100g icing sugar, extra
  14. 50g cocoa powder

The instruction how to make Chocolate salami log

  1. Place biscuits, nuts, cranberries and 40g frangelico into a large bowl and stir to combine. Set aside.
  2. In a double boiler, place chocolate and butter, stir until mixture is fully melted. Add icing sugar, salt, vanilla, yolks, cream and 40g frangelico and cook for 5 minutes, stirring regularly.
  3. Pour chocolate mixture over the biscuit mixture and stir to incorporate. Let mixture sit for 20 minutes to cool as it will be easier to shape later.
  4. When mixture has set enough to hold its shape, place half the mixture on clingfilm. Shape into a log and roll up, tying off the ends. Repeat with second half of mixture. Roll each log in a sushi mat to achieve the characteristic lines. If your mixture is too soft, refrigerate again before rolling in the mat.
  5. Once salami is fully set, combine icing sugar and cocoa on a plate. Remove clingfilm and roll salami in icing mixture. Wrap in paper and tie with string.

Nutritions of Chocolate salami log

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